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Cranberry Spice Snacking Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cinnamon and cardamom-spiced cranberry cake with lemon glaze.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¾ teaspoons Kosher Salt
  • ¾ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Cardamom
  • ½ teaspoons Baking Soda
  • ⅔ cups Granulated Sugar
  • ⅔ cups Packed Brown Sugar
  • ½ cups Vegetable Oil
  • 2 whole Eggs
  • ½ cups Sour Cream
  • 1 Tablespoon Orange Zest
  • 2 Tablespoons Lemon Zest, Divided
  • 1 teaspoon Pure Vanilla Extract
  • ½ cups Apple Cider
  • 2 cups Fresh Cranberries
  • 1 cup Powdered Sugar
  • 3 Tablespoons Fresh Lemon Juice

Preparation

1. Preheat the oven to 350°F. Line the bottom of a 9-inch round baking pan with parchment paper and spray the pan with nonstick cooking spray.

2. To make the cake, whisk together the flour, baking powder, salt, cinnamon, cardamom, and baking soda in a medium bowl. Set aside.

3. Whisk together the sugars and vegetable oil in a large bowl. Whisk in the eggs, one at a time, until well combined. Whisk in the sour cream, orange zest, 1 tablespoon of lemon zest, vanilla, and apple cider until smooth. Fold in the dry ingredients and cranberries, stirring just until incorporated.

4. Pour the cake into the prepared pan and smooth the top. Bake for about 1 hour and 10 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Invert the cake onto a wire rack and let cool completely.

5. To make the glaze, whisk together the powdered sugar, remaining 1 tablespoon of lemon zest, and the lemon juice in a small bowl. Drizzle the glaze evenly over the cake.

This recipe is adapted (slightly) from Bon Appetit via Karen DeMasco.

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Profile photo of zina

zina on 12.26.2012

Loved this delicious cake. I did not have apple cider so I used applesauce in its’ place. Definitely going into my favorites cookbook. Thanks for sharing.

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